CORNMEAL MADELINES

Cornmeal Madeleines

Makes about 18 cookies

Leaf lard adds an amazing richness to the madeleines and makes my favorite version by far. If that's a problem ingredient for you, or just inconvenient, melted (or clarified) butter will work nicely too.

• 1 1/2 ounces butter or leaf lard, melted
• 4 ounces whole milk 1 egg
• 1 3/4 ounce sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract or the scrapings from half a vanilla bean pod
• 2 1/2 ounces yellow cornmeal, preferably fine or medium grind
• 2 3/4 ounces all purpose flour, sifted
• optional: coarsely ground cornmeal for sprinkling

Preheat the oven to 350° F and lightly spray the madeleine mold (it helps the shells brown better with silicon) or mini-muffin tin. If using a cornbread pan, brush the molds with butter or oil and put it in the oven and wait until it's piping hot before filling. This will give you a great crust and prevent sticking.

Making the batter couldn't be easier. Combine all of the ingredients in a bowl and whisk until no lumps remain. Let the batter stand for 10 minutes, or until it thickens, before filling each shell 3/4 full (about two teaspoons).

Bake for 8 to 10 minutes, or until the humps no longer seem to have molten centers.

I love these cookies best served warm, but they'll keep for about two days in an airtight container (becoming increasingly perfect to dip into hot coffee or tea). They're also great toasted, with a dot of jam.